Chocolate Peanut Butter Layer Cake

For Cake: In a large mixing bowl, mix flour, sugar, baking powder and salt. Add 1/2 cup butter, 1/2 cup peanut butter and milk; beat for 2 minutes. Add eggs and beat for another 2 minutes. Fold in 1 1/3 cups chopped peanuts.

Divide batter between 3 greased and floured 9-inch layer cake pans. Spread batter evenly in pans and bake in a 350 degrees F oven for 25-30 minutes or until cake shrinks in slightly from edge of pan. Turn out onto wire racks; cool.

For Filling: In a medium bowl beat together butter and confectioners sugar until smooth. Blend in peanut butter. Melt chocolate pieces in small saucepan over low heat. Stir chocolate into peanut butter mixture. Chill for 15 minutes or until thick enough to spread.

With a sharp knife, trim cake layers so they are flat. Brush off crumbs. Place one cake layer on serving platter and spread with some of the filling. Top with second layer, more filling, then third layer. Spread the top and sides of the cake with remaining filling. Smooth surface. Chill until filling is firm.

For Frosting: Melt chocolate pieces in small saucepan over low heat; cool to room temperature. Remove filled cake from refrigerator. Pour melted chocolate in center of cake.

Working quickly with a spatula, spread the chocolate thinly over top allowing it to drip over sides. Spread chocolate thinly to cover sides of cake. Place clusters on top of cake spacing them evenly and pressing them into the soft chocolate. Chill cake until ready to serve.